Chocolate Sweet Potato Pancakes!

This pancake recipe was published last week on this site but I had a thought the other evening to add Raw Cocao Powder. So I decided to turn this recipe into Chocolate Sweet Potato Pancakes. We had them for brea
kfast this morning and they were delicious.

Saturday morning breakfast in our house always means a family meal together. Pancakes and smoothies are nearly always the top choice. My husbanChocsweetpotpancakesd, Howard, loves these ones.

Sweet potatoes are a brilliant superfood and especially good for you at breakfast time. A sweet potato contains nearly all of your daily vitamin C and a day’s worth of beta-carotene. The beta-carotene in them helps to
keep your skin clear by fighting the free radical’s that cause ageing. Regular consumption can help keep the immune system healthy and help to fight diseases as they are high in vitamin C.

The next ingredient in these lovely pancakes are oats. I’m a huge fan of oats and you will see them in lots of my recipes. Oats have a number of health benefits but my main reason for loving them is they keep you fuller for longer due to the fact they contain soluble fibre. The oat fibre is digested more slowly than other grains and this creates a feeling of fullness for longer.

Almond milk is a great alternative to cows milk and works really well in this recipe. (Top tip: I use the Rude Health Almond Milk which you can buy in most supermarkets. It is slightly more expensive than other brands but it contains no nasty chemical surprises. I believe the more natural your food the better it is for you.) I have found a new love for these nuts. Almonds are a good source of minerals zinc, magnesium, potassium and they are very rich in vitamin E. This vitamin helps to support the brain, the cardiovascular and respiratory system and helps to keep the skin healthy.

Eggs are an excellent source of protein and this is something we all need lots of in the morning. Evidence has shown that eating a protein rich breakfast helps to improve the mental performance throughout the day. They also contain a healthy supply of vitamin D which is necessary for healthy bones and teeth. Once again eggs help to balance those blood sugar levels. They help to protect against heart disease and they support the healthy function of the nerves and brain.

Honey is another one of my favourite ingredients. Although it is made up of mostly sugars and water, it does have a lot of medicinal properties. These include it’s ability to help with skin wounds and ulcers because it contains antioxidants. We often buy local honey because it’s better for the environment and we like to support local producers.

Cinnamon is the final ingredient in these delicious pancakes. I love the smell and the taste of this gorgeous spice. It can really liven up a simple bowl of porridge. This spice also has amazing health benefits which include lowering blood sugar levels, reduction of blood pressure and it can reduce the risk of heart disease. Eating cinnamon in the morning is a great way to start your day.

Serves 4

Equipment needed

  • Large bowls x 3
  • Whisk
  • Small saucepan
  • Colander
  • Metal spoon
  • Potato masher or Stick blender
  • Frying pan
  • Ice cream scoop or a small ladle
  • Fish slice
  • Plastic brush


  • Sweet potato x 200g
  • Oat flour x 200g
  • Baking powder x 1 tsp
  • Almond Milk x 200ml
  • Eggs x 2 or Ex-large x 1
  • Honey x 2 Tbsp
  • Cinnamon x 1 tsp
  • Coconut oil to cook the pancakes in


Start by peeling the sweet potatoes and cut into 2 cm pieces. Place the small saucepan on the hob and add boiling water to it. Then place the colander on top and put the sweet potato pieces in it. Leave on the hob with the water simmering below for 10 – 15 mins. You want the sweet potato to be soft enough to mash but not too soft as you will be frying it in the pancakes later.

Meanwhile, mix the oat flour (please note; if you do not have any of this flour you can make it in the food processor or if you want to you could you spelt or brown rice flour), baking powder and cinnamon together. Next separate the yolk from the white of the egg. Add the yolk and the almond milk to the dry ingredients and mix. Then whisk the egg whites in a separate bowl until soft peaks form and you can turn the bowl upside down without the eggs falling out.

Finally fold the mixture into the pancake mix. By this time the sweet potato should be ready. Remove from heat and leave to cool for a few moments. Put the potato pieces in a bowl and mash with a stick blender (I find mashing a lot easier with it) or with a potato masher. Finally, once the potatoes are mashed add to the pancake mix as well. To make my life less stressful I make these on a Friday night ready for Saturday morning. I have bowls with lids on so I can put it straight in the fridge.

Put the frying pan on the hob on a high heat. To cook these pancakes make sure your pan is nice and hot. Put a small amount of coconut oil in the pan cover the base with a plastic brush. I have a plastic brush that you can heat to a very high temperature so it won’t melt. Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.

Now wait and I mean wait. The first time I tried to make these I did not wait long enough for the mixture to cook on the bottom and they all feel apart. So give it a good minute or two minutes before flipping over. You will notice they start to cook around the out around the outside edge of the pancake. This is a good time to turn them over. Hopefully they should be a nice golden brown colour. Wait for the other side to cook. Once they are cooked add maple syrup and a few blueberries, raspberries or banana. There you have a healthy, delicious breakfast in no time at all.

The mixture should make about 24 small pancakes or 12 large ones. I tend to make mine small as I have a little one to feed and Ted is still only eating small amounts. If their are only two of you, you can freeze the other half of the mixture and eat it at a later point. Pancake mixture freezes well. Alternatively you could make them all and freeze what you don’t eat. Then remove from the freezer, defrost for a couple of hours and toast under the grill or in the toaster. Just add a bit of butter, honey or maple syrup. They make a great snack at anytime during the day.